Mini Cheesecake Tarts with Mascarpone and Fruit
Sneak Preview: These mini cheesecake tarts feature a no-bake mascarpone and white chocolate filling nestled in buttery shortbread crusts. Topped with fresh fruit, they’re elegant, easy to prep ahead, and perfectly sized for parties and dessert tables.

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Planning a shower, reception, or graduation party? These two-bite mini tarts are a grown-up treat that always impress. The creamy filling made with mascarpone and melted white chocolate feels sophisticated but comes together without baking.
Pair it with crisp homemade shortbread crusts and a burst of fresh fruit on top, and you’ve got a dessert that’s both make-ahead friendly and easy to serve without a fork.
Ingredients and Substitutions
- MASCARPONE CHEESE: Creamy and rich; sub cream cheese if needed.
- WHITE CHOCOLATE CHIPS: Sweetens and stabilizes the filling.
- SOUR CREAM: Adds tang and softens the richness.
- FROZEN WHIPPED TOPPING: Lightens the texture; sub stabilized whipped cream if preferred.
- VANILLA BEAN PASTE: Adds flavor and visual appeal; sub vanilla extract.
- MINI TART SHELLS: Homemade shortbread or store-bought shells work.
- APPLE OR CURRANT JELLY: Optional glaze to give fruit a glossy finish.
- FRESH BERRIES: Use any mix of strawberries, blueberries, blackberries, or raspberries.
Step-by-Step: Shaping the Crusts
Note: I used smaller silicone molds for these tarts than the ones shown in the picture. You can buy them here– small tart shells (paid link).
➊ Mix the dough: Combine flour, sugar, salt, butter, egg yolk, and cream in a food processor until it clumps.
➋ Chill and slice: Roll into a log, wrap in plastic, and chill; then slice into equal discs.
➌ Roll and shape: Roll each disc between plastic wrap and press into tart molds. Trim the edges.
➍ Freeze and bake: Freeze the shells, line with foil, and bake until golden. Cool completely.









💡 Tips That Make a Difference
• Bring mascarpone to room temp: Cold mascarpone can seize when mixed with melted chocolate.
• Use a zip-top bag to pipe filling: Snip one corner for a quick and tidy way to fill the shells.
• Add fruit last: Top tarts just before serving to keep the berries fresh and the filling smooth.
FAQ
Can I make these ahead?
Yes—fill and chill the tarts up to 2 days in advance. Add fruit and glaze just before serving for the best appearance and texture.
What can I use instead of mascarpone?
Cream cheese works well, though the texture will be firmer and the flavor a bit tangier.
Do I have to glaze the fruit?
No—it’s optional. Glazing with a little warmed jelly adds shine, but you can skip it for a more natural look.
How should I serve them?
Top with fresh berries like blueberries, strawberries, raspberries, or blackberries. A mint leaf adds color, and a dot of jelly adds polish. Serve chilled on tiered stands or mini dessert plates.
Final Thoughts:
These mini mascarpone tarts are a favorite in my mini-dessert lineup. With their creamy filling, buttery crust, and colorful fruit topping, they’re easy to prep ahead and always the first to disappear. Make a batch for your next party and see if anyone can stop at just one.
Mini tarts are my specialty. Here are some mini-tart recipes you might want to check out: Mini Strawberry Tarts with a Homemade Shortbread Crust, Mini Fruit Tarts Recipe with Pastry Cream and the BEST Shortbread Crust, and Easy Mini Lemon Tarts with a Shortbread Crust.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.